Soup Salad
A creamy, savory soup salad with a blend of tomatoes, cream cheese, and crunchy vegetables, perfect for a light appetizer or side dish for gatherings.
Ingredients
Instructions
- Heat the tomato soup, water, and cream cheese together, allowing some lumps of cheese to remain.
- Soak the gelatin envelopes in cold water, then dissolve them in the hot mixture.
- Add salt to the mixture and let it cool until it begins to thicken.
- Once thickened, incorporate the mayonnaise, chopped nuts, sliced stuffed olives, chopped green pepper, and grated onion.
- Pour the mixture into a mold or dish and let it congeal in the refrigerator before serving.
Tips & Substitutions
For a creamier texture, use full-fat cream cheese and ensure it's softened before mixing. If you're looking for a lighter version, consider substituting Greek yogurt for the mayonnaise. You can also add fresh herbs like dill or parsley for extra flavor. For a fun twist, try adding diced cucumbers or bell peppers to enhance the crunch. This dish is perfect for potlucks or as a side dish for a summer barbecue.
Serving Suggestions
Serve this unique soup salad as a refreshing appetizer or side dish alongside grilled meats or sandwiches. It pairs beautifully with Quick Bread Or Rolls(Cinnamon) for a delightful meal. Garnish with extra chopped nuts or olives for presentation. This dish is sure to spark conversation at gatherings, as it's both visually appealing and delicious.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If the salad becomes too thick after refrigeration, you can stir in a little water or extra mayonnaise to loosen it before serving. Avoid freezing, as the texture may change upon thawing. Always serve chilled for the best taste and texture.
Nutrition & Diet Analysis (per serving)
Each serving of Soup Salad contains roughly 585 calories, with 10g protein, 65g carbohydrates, and 33g fat. It is a good source of protein (19% of the Daily Value) and vitamin A (17% of the Daily Value). Note that it is relatively high in sodium, at 1437mg per serving (62% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup salad ahead of time?
Yes, this soup salad can be made a day in advance. Just ensure it is properly stored in the refrigerator and allowed to congeal overnight. This allows the flavors to meld together beautifully, making it even more delicious when served. Just be sure to give it a good stir before serving if it thickens too much.
What can I substitute for the gelatin?
If you prefer not to use gelatin, you can substitute it with agar-agar for a vegetarian alternative. Use the same amount as gelatin, but make sure to follow the package instructions for dissolving it. Another option could be to omit the gelatin entirely, but the texture will be softer and less firm.
Is this recipe suitable for vegetarians?
Yes, this soup salad can be made vegetarian by using agar-agar instead of gelatin. Ensure that your cream cheese and mayonnaise are also vegetarian-friendly. This dish is a great option for those following vegetarian recipes, providing a unique and tasty addition to any meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).